Hershey's Double Chocolate Mint Cookies

From hersheys.com

Ingredients

• 2/3 cup butter or margarine, softened
• 1 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 cup HERSHEY'S Cocoa
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1-2/3 cups (10-oz. pkg.) HERSHEY'S Mint Chocolate Chips

Directions

1. 1. Heat oven to 350°F.
   
   
2. 2. Beat butter and sugar in large bowl until creamy. Add egg and vanilla; beat well. Stir together flour, cocoa, baking soda and salt; gradually add to butter mixture, beating well. Stir in mint chocolate chips. Drop by rounded teaspoons onto ungreased cookie sheet.
   
   
3. 3. Bake 8 to 9 minutes or just until set; do not overbake. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 2-1/2 dozen cookies.

Curried Red Lentil Soup

Serves 6
From Eating Well

*canola oil
*1 large onion, chopped
*3 cloves garlic, minced
*2 tbsp fresh ginger, minced
*1 jalapeno, seeded and minced
*1 1/2 tsp curry powder
*1 1/2 tsp cinnamon
*1 tsp ground cumin
*2 bay leaves
*1 1/2 cups red lentils
*8 cups chicken broth
*3 tbsp fresh cilantro or parsley
*2 tbsp lemon juice
*pepper to taste
*1/3 cup plain nonfat yogurt
*2 tbsp mango chutney

Heat oil in a Dutch oven over medium heat. Add onion and cook, stirring occasionally until softened. Add garlic, ginger, jalapeno, curry, cinnamon, cumin and bay leaves, stirring often, for about 5 minutes more.

Stir in lentils and broth and bring to a boil. Reduce heat to low and simmer, partially covered, until the lentils are tender, about 45 minutes. Discard bay leaves, stir in cilantro and lemon juice. Season with pepper. Ladle soup into bowls and garnish with yogurt and chutney.

Quinoa Cakes

Makes about 12
From Everyday Food

*1 cup cooked quinoa (or brown rice)
*3/4 cup flour
*2 tsp baking powder
*1/2 tsp salt
*1 large egg, plus one large egg white
*1 tbsp unsalted butter, melted
*1/4 cup low fat milk
*2 tbsp pure maple syrup
*fruit for serving

In a medium bowl, whisk together quinoa, flour, baking powder and salt. In another bowl, whisk together egg, egg white, butter, milk and syrup until smooth. Add egg mixture to flour mixture and whisk to combine.

Lightly coat a non stick skillet with cooking spray and heat to medium high. Drop batter by heaping tablespoons into skillet. Cook until bubbles appear on top. Flip cakes and cook until golden brown on underside. Repeat until you've used all the batter. Serve with maple syrup and fresh fruit.

Spicy Butternut Squash Meatloaf

Serves 6
From Everyday Food

*olive oil
*small onion, diced
*2 garlic cloves, minced
*1 1/2 cups butternut squash, peeked and diced
*3 oz. bacon, diced
*2 tsp fresh sage, chopped
*1 tsp red pepper flakes
*1 lb. ground turkey
*1 cup grated Parmesan
*2 slices sandwich bread, diced
*1 large egg

Preheat oven to 350.

Heat oil in a skillet. Add onion, garlic, squash bacon and cook, stirring until onion begins to brown and vegetables soften, 5 minutes. Add sage and red pepper, season with salt and pepper and cook, one minute.

In a large bowl, combine cheese, bread, egg and turkey. Add vegetable mixture and season with 2 tsp salt and 1/2 tsp pepper. Mix until ingredients are combined. Transfer to a parchment-lined baking sheet and form a loaf. Bake until meatloaf is cooked through, 40 minutes, rotating the sheet halfway through. Let rest 15 minutes before slicing.

Butternut Squash Baked Risotto

Serves 3
From Everyday Food

*olive oil
*2 shallots, diced
*2 garlic cloves, minced
*1 tsp thyme
*1 1/2 cups Arborio rice
*salt and pepper
*1/2 cup white wine
*4 cups butternut squash, peeled and diced
*4 cups vegetable broth
*small bunch kale
*Parmesan for serving

Preheat oven to 400. In a Dutch oven (or heavy ovenproof pot with tight-fitting lid), heat oil. Add shallots and cook til soft. Add garlic and thyme and cook til fragrant, about 1 minute. Add rice and cook, stirring frequently, until opaque, about 3 minutes; season with salt and pepper. Add wine and cook, stirring until completely absorbed. Add squash and broth, bring mixture to a boil. Stir in kale. Cover, transfer to oven and bake until rice is tender and most of the liquid is absorbed, about 20 minutes. Serve sprinkled with Parmesan.

Roasted Pumpkin Apple Soup

Serves 4
From Eating Well

*15 oz. can pumpkin puree
*1 large or two medium Braeburn apples, unpeeled, cored and cut into eights
*1 tbsp olive oil
*1/3 tsp salt
*pinch freshly ground pepper
*1 tsp fresh sage, chopped
*1/2 tsp cinnamon
*15 oz. can vegetable broth
*3 tbsp hazelnuts, chopped and toasted

Preheat oven to 450.

Toss apple, olive oil, salt and pepper in a bowl. Spread in a single layer on a baking sheet and bake for 20 minutes, stirring once. Stir in sage and roast 5 minutes more. Transfer apples, pumpkin, cinnamon and broth to a blender. Puree until smooth. Transfer to a Dutch oven, season with salt to taste and heat through, stirring. Serve topped with hazelnuts.

Barley Hoppin' John

Serves 4
From Eating Well

*olive oil
*medium onion, chopped
*small red bell pepper, chopped
*2 cloves garlic, minced
*1 can vegetable broth
*1 cup quick-cooking barley
*1 tbsp fresh thyme
*2 tsp lemon juice
*1/4 tsp crushed red pepper
*salt
*2 can black eyed peas, rinsed

Heat oil in a large nonstick skillet over medium heat. Add onion and bell pepper and cook until vegetables soften, about 4 minutes. Add garlic and cook 1 minute. Add broth, barley, thyme, lemon juice, crushed red pepper and salt; bring to a boil. Reduce heat, cover and simmer until the barley is done, 15 to 20 minutes. Remove from heat and stir in black eyed peas. Cover and let stand five minutes. Serve hot.